Description
These Blueberry Lemon Poppy Seed Muffins are a delightful treat without any added sugar, combining the zesty flavor of lemon, the tartness of blueberries, and the nutty crunch of poppy seeds.
Ingredients
Scale
- 300 g almond flour
- 2 tsp baking powder
- 4 large eggs
- separated
- 75 g Greek yoghurt
- 1 tsp vanilla extract
- 100 g xylitol
- 2 medium lemons
- 1 tbsp poppy seeds
- 140 g blueberries plus 70-80g on top
Instructions
- Preheat your oven to 180°C (350°F) and line a muffin tray with paper liners.
- In a large mixing bowl, whisk together the almond flour, baking powder, and poppy seeds.
- In another bowl, combine the egg yolks, Greek yogurt, vanilla extract, xylitol, the zest and juice of the lemons. Mix well.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Gently fold in the blueberries.
- Divide the batter into the muffin tray and top with additional blueberries.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container for up to 3 days. Enjoy them fresh for the best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 85 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: Blueberry, Lemon, Poppy Seed, Muffins, No Added Sugar, Healthy Baking